A Bold, Flavorful Southern Classic with a Seafood Twist

If you’re looking for a dish that’s rich, hearty, and absolutely packed with Southern soul, Shrimp Dirty Rice is your next go-to recipe. This pork-free twist on a Louisiana classic brings together seasoned ground beef, juicy shrimp, and perfectly spiced rice to create one seriously satisfying one-pan meal.

Loaded with savory spices, sautéed vegetables, and that unmistakable “dirty” color and flavor from the browned meat and Cajun-inspired seasonings, this dish is anything but plain. It’s great for busy weeknights, cozy family dinners, or even meal prepping for flavorful lunches all week.

Shrimp Dirty Rice

Why You’ll Love This Recipe

One pot, minimal cleanup: Everything cooks in a single skillet.
Family-friendly but flavor-forward: It’s bold without being overwhelmingly spicy.
Customizable: You can easily add more veggies, adjust the heat, or bulk it up for a crowd.
Packed with protein: Between the beef and shrimp, this dish is filling and balanced.
Southern comfort in a bowl: It’s warm, spiced, and full of depth—exactly what comfort food should be.

Tip: you can find full list of ingredients and measurements in the recipe card below.

Ingredients

1 lb ground beef
10–12 shrimp, tails off and deveined
4 cups cooked rice
2 cups chicken broth (Better Than Bouillon recommended)
1.5 cups chopped onions and bell peppers
3 tbsp vegetable oil, divided
1 tsp seafood seasoning
1/4 cup all-purpose flour
1 tbsp oregano
3 tsp minced garlic
1 tsp thyme
1 tbsp garlic powder
1 tsp onion powder
1 tsp chili powder
1/2 tsp black pepper (more to taste)
1/2 tsp salt (more to taste)
Pinch of cayenne pepper (optional for heat)

Instructions

Season and Cook the Shrimp:
Pat the shrimp dry and season with seafood seasoning. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until they curl into a “C” shape and are pink throughout. Remove from skillet and set aside.
Brown the Beef:
Add the remaining 1 tablespoon of oil to the skillet. Add ground beef and cook until well browned, breaking it up as it cooks.
Sauté the Veggies:
Stir in chopped onions, bell peppers, and minced garlic. Cook for about 3–4 minutes until softened and fragrant.
Add Seasonings:
Sprinkle in the oregano, thyme, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne if using. Stir to combine well with the meat and veggies.
Thicken the Sauce:
Sprinkle the flour over the mixture and stir constantly to coat. Slowly pour in the broth, stirring to avoid lumps. Let simmer for 5–7 minutes until thickened.
Combine with Rice:
Add cooked rice to the skillet and stir to coat evenly with the seasoned meat mixture. Let it simmer another 5 minutes so the rice can absorb all that rich flavor.
Return the Shrimp:
Add the cooked shrimp back into the skillet. Mix everything well and heat through for another minute or two.
Serve and Enjoy:
Serve hot, optionally garnished with chopped green onions or parsley for a fresh pop of color and flavor.

Variations

Make it spicy: Add a chopped jalapeño or a splash of hot sauce to the veggie sauté.
Add beans: Toss in some black beans or red beans to bulk it up with fiber.
Use ground turkey or chicken: A great alternative to beef for a leaner version.
Try a Cajun twist: Swap some of the seasoning for Cajun or Creole seasoning for extra Louisiana flair.

Heating and Storage

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 2 months. Thaw overnight and reheat on the stovetop or microwave.
Reheating: Add a splash of broth or water to revive the rice and keep it moist when reheating.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just make sure they’re fully thawed and patted dry before cooking.

What rice is best for this recipe?

Day-old white rice works best because it holds its shape and doesn’t turn mushy.

Can I leave out the cayenne pepper?

Absolutely. It’s optional and only adds a bit of heat. Feel free to skip or substitute with mild chili flakes.

Can I make this dish ahead of time?

Yes! It tastes even better the next day as the flavors meld together.

Is this recipe gluten-free?

Not as written, since it uses flour. You can substitute with a gluten-free flour blend if needed.

What’s the best broth to use?

Chicken broth is preferred, especially something rich like Better Than Bouillon, but vegetable broth works too.

Do I need to devein the shrimp?

Yes, for the best texture and presentation. Most shrimp come deveined, but double-check.

Can I make this vegetarian?

Try subbing the meat and shrimp for mushrooms and black beans, and use veggie broth for a hearty plant-based version.

What’s the purpose of the flour?

It helps thicken the broth and bind the ingredients into a rich, cohesive dish.

Can I cook the rice in the same pan?

No, this recipe calls for pre-cooked rice. Cooking rice separately prevents the dish from getting soggy.

Conclusion

Shrimp Dirty Rice is the kind of dish that feels like a warm hug from the South—earthy, rich, and bursting with flavor. With no pork, but all the classic character, this version brings you a well-balanced meal that’s as simple to make as it is delicious to eat. It’s soul food made accessible, one skillet at a time